Your best bet is to try to dilute it by adding more tomato and other ingredients.

I have often wondered that too. . .I just don't get it. A lot of the acid has been breed out of tomatoes. and if you have say, onion in there, sweat the onion down more, or lightly caramelize it for better depth, or sweetness. Even a little fine grated carrot, not enough to taste, but helps the edge if by chance the sauce is acidic.

Thank you everyone. Yes, I certainly should have put a little in at a time if at all. However, I added a little over a 1/2 teaspoon salt, a little bit of lemon juice, and more of the garlic powder, onion powder and Italian seasoning. My husband said it was good and I think it's certainly good enough to eat. Next time I'll stick to the recipe. C

I have often wondered that too. . .I just don't get it. A lot of the acid has been breed out of tomatoes. and if you have say, onion in there, sweat the onion down more, or lightly caramelize it for better depth, or sweetness. Even a little fine grated carrot, not enough to taste, but helps the edge if by chance the sauce is acidic.

Right! I also add tomato paste and caramelize that some. It adds more sweetness.

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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

If I make tomato paste myself with fresh tomatos, I never add sugar in it. One important сondition here: tomatoes must be juicy, soft and crimson.
If I use tomato paste from supermarket I always add some sugar.

Thank you everyone. Yes, I certainly should have put a little in at a time if at all. However, I added a little over a 1/2 teaspoon salt, a little bit of lemon juice, and more of the garlic powder, onion powder and Italian seasoning. My husband said it was good and I think it's certainly good enough to eat. Next time I'll stick to the recipe. C

Welcome, Cindy. Glad you were able to 'salvage' your sauce. I was going to suggest adding wine or vodka, or pancetta or bacon (to counteract the sweetness); or turn it into a Bolognese. It's hard to tell w/o seeing the recipe. Try to taste as you go, and adjust the seasonings. We learn from our cooking mistakes.

Thank you everyone. Yes, I certainly should have put a little in at a time if at all. However, I added a little over a 1/2 teaspoon salt, a little bit of lemon juice, and more of the garlic powder, onion powder and Italian seasoning. My husband said it was good and I think it's certainly good enough to eat. Next time I'll stick to the recipe. C

My recie comes from my m-i-l She was Italian and from Genoa we never but never put sugar in our tomato gravy !!! Instead we use wonderful herbs,and dried wild mushrooms that we reconstitute adding the beautiful brown broth it gives us to this gravy. It is yummy and we freeze it for different pasta's. Think about it It works and you can always add suger if you want to.
kadesma